Some beef properties from yearling dairy calf finished on three feeding regimens
1992
Penpuck Danpanich
Purposes of this study were to compare the effects of three feeding regimes on properties of meat, ie, tenderness, flavour, juiciness, fat content, marbling score and color from one year old crossbred Holstein Friesian calf. Animals were full fed with paragrass from 10 weed-1 year old. Twelve calves were divided into three groups of 4 animals each. Animals in group 1, 2 and 3 received concentrate at 2.0, 2.5 and 3 kg/head/day, respectively, from 10-39 weeks of age and received 1.0, 1.3 and 1.6 % body weight/head/day, respectively, from 40-52 weeks of age. The tenderness measured by shear value and marbling score in group 2 was more tender than others. The muscle in group 1 has significantly (P0.05) shorter sarcomere length than others. Taste panel results of LD muscle from group 3 was significantly (P0.05) more tender than group 2 and 1 with the score of 2.65, 2.95 and 3.85, respectively. The LD and IF muscle from group 3 has a better acceptance score whereas BF uscle from group 2 has the better score. The meat color from group 3 has a deeper red color than group 2 and 1, respectively.
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